INSPECTION REPORT
Health Protection
SJEN-A63V4E

PREMISES NAME
Dinesty Dumpling House
Tel: (604) 808-5299
Fax:
PREMISES ADDRESS
104 - 4501 Kingsway
Burnaby, BC V5H 4V8
INSPECTION DATE
January 11, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Calvin Anku
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Noted the following items were left out at room temperature:
1. Bean sprouts
2. Cut tofu
Corrective Action(s): The items were @ 14-16oC. The staff stated the items were left out at room temperature less than 1 hour. Directed the staff to move back into a cooler.
Do not leave any perishable items out at room temperature over 2 hours. If over 2 hours, discard.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): One of the 4 sanitizer spray bottles did not have 100ppm Cl
Corrective Action(s): Ensure all sanitizer spray bottles contain bleach water @ 100ppm Cl or above at all time.
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Kitchen:
Handsinks fully equipped with liquid soap and paper towel. Do not block off the handsinks with other buckets
Prep coolers @ 4oC or less
Upright cooler @ 4oC
Upright freezer @ -19oC
Walk in cooler @ 4oC
Walk in freezer @ -20oC
Hot holding units @ 60oC or above
Dry storage area in sanitary condition
Dishwasher @ 71oC on plate level (high temp). Always ensure to check the final rinse temperature using the probe thermometer and keep the log.
Cold holding units temperature log was kept. Good.
Reviewed cleaning procedures of the noodle machine and the meat slicer.

Note:
The ceiling panel above the walk-in cooler was removed. Replace the ceiling panel as soon as possible.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: SJEN-A63V4E
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.33 hour
Specific comments: No concerns noted. All buns were made on site
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment